PARM CRISP NUTRITION RECIPES
EGGPLANT PARMESAN II RECIPE | ALLRECIPES
This is a no fry variation of this popular dish, and is just as delicious!
Provided by Dolores Gentner-Ryan
Categories World Cuisine European Italian
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Nutrition Facts : Calories 487.4 calories, CarbohydrateContent 62.1 g, CholesterolContent 72.8 mg, FatContent 16 g, FiberContent 8.8 g, ProteinContent 24.2 g, SaturatedFatContent 6.7 g, SodiumContent 1663.1 mg, SugarContent 19.9 g
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO RECIPE | ALLRECIPES
Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.
Provided by Teresa Haider
Categories Appetizers and Snacks Meat and Poultry Pork
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 16 appetizer servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Nutrition Facts : Calories 63.8 calories, CarbohydrateContent 0.6 g, CholesterolContent 12.6 mg, FatContent 5.4 g, FiberContent 0.3 g, ProteinContent 3.1 g, SaturatedFatContent 1.9 g, SodiumContent 278.6 mg, SugarContent 0.3 g
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- Preheat oven to 425°. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together panko, 1/2 cup Parmesan, and Italian seasoning. Season with salt and pepper. In another shallow bowl, whisk eggs with 2 tablespoons water and season with salt and pepper. Dip an eggplant slice into egg wash, then dredge in panko mixture. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray. Bake until soft inside, and golden and crisp on the outside, 30 to 35 minutes. In a large baking dish, add a cup of marinara and spread evenly. Add an even layer of eggplant slices, then pour 1 1/2 cup marinara on top. Sprinkle with 1 cup mozzarella, half of the remaining Parmesan, and fresh basil. Repeat process once more to use up all ingredients. Bake until bubbly and golden, 15 to 17 minutes more.
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- Preheat oven to 350°. Cut eggplant into very thin rounds—on a mandoline, if possible. Lay slices of eggplant on paper towels in an even layer. Season lightly with salt, then let sit for 10 minutes. Wipe any visible moisture off slices with a paper towel and flip. Repeat salting, resting, and drying process once more. Transfer eggplant slices to a large bowl and toss with oil. Add Parmesan, Italian seasoning, and garlic powder. Season with black pepper and toss until slices are evenly coated. Arrange eggplant slices in an even layer (make sure none are overlapping!) on a large baking sheet. Bake until golden and crisp, 16 to 18 minutes. Let cool before serving with marinara.
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